Instructions:

1. In a large mixing bowl, dissolve the yeast in warm water.
2. Add buttermilk, ½ cup of butter or margarine, eggs, 2 ½ cups flour, ½ cup sugar, baking powder and salt.
3. Using a mixer on low speed, blend the mixture. Scrape sides and bottom of the bowl.
4. Beat the mixture on medium speed for 2 minutes. Stir in the remaining 3 cups of flour. At this point, the dough should remain to be soft and slightly sticky.
5. Knead for 5 minutes, or approximately 200 turns on a lightly floured board.
6. Cover and leave dough to rest for about half an hour.
7. Divide dough in half. Roll each half into a 12×7 inch rectangle. Spread 1 tbsp soft butter and dust with ¼ cup of the sugar and 1 tsp of ground cinnamon on each half.
8. Beginning at the wide side, roll up the halves. Pinch the seams properly to seal. Cut 12 slices from each roll.
9. Smother two 9-inch round cake pans with ¼ cup melted butter, ¼ cup brown sugar, and ½ cup chopped pecans in each of the pans. Put 12 dough slices in each pan, leaving a small space in between slices. Let rise until height is doubled.
10. Put in a pre-heated 375 degrees F oven for about 30 minutes. Turn pans over onto serving plates and serve.